Balsamic Vinaigrette - Hot Goat's Cheese Salad - Beef Bourguignon
Chef Arnis from French Hotel Barge La Belle Epoque cruising the Burgundy of France, will entice you with his signature recipes.
Food and wine is a huge part of your experience aboard barging cruise. Enjoy world-class chefs whose creations take you on a different culinary journey each day. La Belle Epoque’s Latvian-born master chef Arnis Maskevics, shares his three signature recipes – a zingy balsamic vinaigrette, a hot goat cheese salad, and a comforting Beef Bourguignon.
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/2 tsp freshly crushed black pepper
- 1 large garlic clove, minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
- Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate.
- Shake well before serving.
For the Marinade:
- 290 ml extra virgin olive oil
- 100 ml balsamic vinegar
- 2 tbsp brown sugar
- Pinch of salt
- Pinch of pepper
For the Salad:
- Freshly ground black pepper
- Olive oil for drizzling
- 200 gram goat cheese log, cut into 1cm thick slices
- Extra virgin olive oil
- Fresh basil
- Garden leaves of your choice
- 100 grams cherry tomatoes
- 100 grams sundried tomatoes
- Splash of sundried tomato oil for seasoning
- Preheat the oven to 170C / 325F / Gas 3. Preheat the grill to its highest setting.
- For the marinade, place all of the marinade ingredients into a large bowl and mix together well.
- Place the goat cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown.
- To serve, place the salad leaves, cherry tomatoes and sundried tomatoes into a large serving bowl. Top with the grilled goat cheese. Drizzle with a little of the marinade and sundried tomato oil for extra flavor.
- 675 grams lean beef steak, cut into 5 cm cubes
- 45 ml rapeseed or olive oil
- 1 medium onion, peeled and chopped
- 200 grams baby carrots, tops removed
- 2 large garlic cloves, peeled and finely chopped or crushed
- 200 grams bacon lardons or pancetta cubes
- 300 grams shallots or baby onions, peeled and left whole
- 100 grams button mushrooms, halved
- Salt and freshly milled black pepper
- 2 tsp sugar
- Handful of freshly chopped flat-leaf parsley, to garnish
- Heat half the oil in a 1.7-liter ovenproof casserole dish with a lid and cook the beef in batches for 4-5 minutes until browned. Remove and set aside.
- Cook the onions, carrots and garlic for 3-4 minutes.
- Bring to a boil, reduce the heat and simmer uncovered for 2 minutes.
- Return the meat to the pot and sprinkle over the onions.
- Add the wine. Season and cook in a preheated oven at 150C / 300F / Gas 2, or on the hob under a very low flame for 2 to 2.5 hours
- 45 minutes before the end of the cooking time, heat the remaining oil in a large non-stick frying pan and cook the bacon lardons and shallots or baby onions for 4-5 minutes until soft, and lightly browned.
- Add to the casserole pot with the mushrooms, season, stir gently, then cover and cook for the remaining cooking time.
- Garnish with parsley and serve with boiled new potatoes, or mash and seasonal vegetables.
Would you like to experience the exquisite menu on La Belle Epoque while cruising through Northern Burgundy?
La Belle Epoque
The French Hotel Barge La Belle Epoque is available for barging cruises on the Canal de Bourgogne in Burgundy, France. She accommodates up to 12 passengers in 6 guest cabins, each with ensuite, private bathrooms. There is a crew of six to pamper you during your barging vacation.
This deluxe vessel cruises the historic Burgundy Canal through some of the region’s most scenic countryside. Excursions include private tastings at several renowned Chablis vineyards, a visit to the village of Flavigny sur Ozerain (the setting for the movie Chocolat), and a visit to Noyers-sur-Serein with their cobbled streets and quaint, timbered architecture.
- Route: Canal de Bourgogne between Venarey-les-Laumes and Tanlay
- Up to 12 guests in 6 cabins
- Private charters and Cabin cruises
- Itineraries: See all itineraries
- Learn more: Online Brochure
View La Belle Epoque's online brochure
Visit our website for more info on our barges and barging: www.BargeCharters.com